1 package (16 ounces) dried navy beans, sorted and rinsed
10 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant Mexicorn whole kernel corn, red and green peppers, drained
1 envelope (1.25 ounces) Old El Paso taco seasoning mix
1/2 cup frozen small whole onions (from 1 pound bag)
1 teaspoon chili powder
Heat bens and water to boiling in 4 quart Dutch oven; reduce heat to low. Cover and simmer 1hour; drain.
Mix beans and remaining ingredients in 3 1/2 to 4 quart slow cooker.
Cover and cook on LOW heat setting 6 to 7 hours. Beans will hold on LOW heat setting up to 2 hours; stir occasionally.
17 servings (1/2 cup each) You can join Unsolved Mysteries and post your own mysteries or
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